Local dishes in Bolivia like the Bolivian stew Ongulas often use cheap cuts of chewy meat. The original used the lowest quality meat possible that is ground to mix in the hard parts of the meat.
It is similar to the filling you find in meat Saltenas (Bolivian empanadas, a kind of pasty). This dish uses quick frying beef strips as the most similar western variety, but the key is to buy cheap! Chilli here is a subtle flavour and the dish should not be hot, but as with most Bolivian dishes must be in there!
400gms cheap/ “quick fry” beef
1 Large Onion
3 Garlic cloves
1/2 medium hot chilli
1/2 cup flour
3 cups water
1 tsp salt, black pepper and sugar
Cut beef into strips. Finely chop the onion. Crush the chilli and garlic together using a garlic crusher (easier) or chop using a knife until almost a paste. Fry all this together until it starts to go brown. Add the beef for 5 minutes and then add the flour. Cook for a few more minutes stirring well. Slowly add the water while constantly stirring to ensure no lumps form. Add all the seasoning and cook for 1 hour 20 minutes or until the meat is soft but still firm.
When the stew Ongulas is almost cooked boil a medium sized pan almost to the top with water, plus tbl spoon of salt. Wash the rice and When the water is boiling add the rice. Now the rice should be cooked (around 10 minutes).
Drain and serve the Ongulas with a large spoonful of rice with a large spoonful of stew on the side. Garnish with a few fine slices of onion and thick slices of tomato.